Yesterday some Ole friends and I headed down to the Fenway 13 to watch the St. Olaf Christmas Fest simulcast. I got goosebumps thinking about all the other alumni gathering in theaters across the nation to watch the amazing concert. Happy 100th anniversary, Christmas Fest!
Now that the concert is over and those 600 musicians are finally getting some well-deserved rest, the Christmas season has officially begun. For me that means holiday baking is in full force!
The first recipe of the season is a new one: girl scout thin mints. Oh my GOODNESS. Despite the fact that I had to use a shot glass to cut out the cookies because I don’t own a round cookie cutter, these turned out awesome. Gabe and I had fun decorating them with melted white chocolate. Delicious!
Girl Scout Thin Mint Cookies
Chocolate Cookie Wafers
- 1 package fudge cake mix
- 3 Tbs. shortening, melted
- 1/2 cup cake flour
- 1 egg
- 3 Tbs. water
- 2 (12 oz) bags semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract
- 4 Tbs. shortening
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350° F. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a round cookie cutter or shot glass with a 1 1/2-inch diameter. Arrange the cut dough rounds on a cookie sheet.
Bake for 10 minutes. Remove the wafers from the oven and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.